Ingredients
- 1 lb skinless, boneless chicken thighs
- 1/3 cup olive oil
- 2 limes, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1/4 cup fresh cilantro, leaves and stems
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- In a small food processor or blender, blend together the olive oil, lime zest, lime juice, garlic, honey, cilantro, cumin, salt, and pepper until well combined.
- Place the chicken in a large bowl, pour the cilantro lime marinade over it, and toss until the chicken is thoroughly coated, using your hands or tongs. Refrigerate the chicken for at least 30 minutes, or up to 8 hours if time allows. (You can grill the chicken right away if you’re short on time, although the depth of flavor may not be as intense.)
- Once the chicken is ready, preheat the grill to medium-high heat.
- Grill the chicken for 4-5 minutes per side, turning once, until it reaches a safe internal temperature of 165°F.
- After grilling, let the chicken thighs rest for 5 minutes before serving; this helps retain their juices.
- Serve with a garnish of fresh cilantro and lime wedges.
Notes
If you prefer chicken breasts over thighs, follow the same instructions and adjust the cooking time by 1 or 2 minutes per side until the chicken reaches a tender consistency or reads 165°F on a thermometer.
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 5 grams
- Fat: 18 grams
- Carbohydrates: 8 grams
- Fiber: 0 grams
- Protein: 23 grams
